The effect of hydrolysis duration on the antibacterial activity of swamp eel head protein hydrolysate produced by papain against histamine-producing bacteria

Swamp eel ( Monopterus albus ) processing produced byproducts such as heads that possess a high protein, carbohydrate, lipid, and energies content. were hydrolyzed (SEHPH) tested for their antibacterial activity against histamine-producing bacteria (HPB) to explore the potency. The hydrolysis was conducted by commercial papain enzyme PAYA (concentration 4%) with various times (0, 60, 120, 180 minutes) at 60o C pH 5. results indicated increasing time increased solubility degree of hydrolysis. inhibitor concentration 50 test using microdilution SEHPH inhibited 50% three HPB named Citrobacter sp. (CK1), Klebsiella (CK13), Morganella morganii (TK7) 20 mg/ml. optimum disk diffusion method formed each minute best inhibition zone (CK13). macrodillution showed highest hydrolyses 45% on CK1, 54% CK13, 48% TK7. These has potency an agent reduce bacteria.